You only need four ingredients to make sake, but picking those ingredients carefully is crucial, because each has an impact on the final product you get to enjoy.
In this lesson, sake sommelier and brewer Yoshihiro Sako explains why picking rice, water and yeast carefully makes a difference – and why koji is the most important part of the recipe.
Learn hospitality skills for today’s world, including:
- The ingredients in sake
- The difference between Yamada Nishiki and Gohyakumangoku rice
- The impact of soft water and hard water on sake brewing
Servers and bartenders, up your game with expert coaching!
Yoshihiro Sako is a Kikisake-shi certified sommelier and the Director of Sake at Yuzuki Japanese Eatery in San Francisco.